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Cauliflower Broccoli & Halloumi Fritters with Coriander Aioli


cauliflower broccoli halloumi fritters paleo recips

Recipe: Cauliflower broccoli halloumi fritters with coriander aioli

These cauliflower and broccoli fritters are great for breakfast, lunch or dinner. Cauliflower and broccoli provide lots of fibre and vitamins, while eggs and cheese will inject your body with a dose of protein. I am using halloumi cheese which is traditionally made from sheep’s and goat’s milk, however many mainstream manufacturers now also add cow’s milk. Check the label if trying to avoid dairy from cow’s milk. You can go without cheese all together as the eggs and coconut flour should still hold the shape of the fritters.


  • 1 cup finely diced cauliflower
  • 1 1/2 cups finely diced broccoli
  • 1/2 cup grated Halloumi cheese
  • 2 whole eggs
  • 1 tbsp coconut flour
  • Black pepper
  • Ghee for frying (clarified butter, you can use coconut oil instead)

For coriander aioli 

  • 2 tsp olive oil based mayonnaise (can also be completely omitted)
  • 1 tbsp olive oil
  • 1 tbsp chopped  fresh coriander
  • 1/2 garlic clove, finely grated or chopped
  • A squeeze of lemon or lime juice


  1. Combine cauliflower, broccoli and halloumi with eggs, coconut flour and black pepper. If not using any halloumi, add a good pinch of salt. Mix well.
  2. Heat a large frying pan to high and melt 1 tablespoon of ghee or coconut oil.  Using your hands, shape mixture into balls and flatten into fritters before adding to the pan. Bring the heat to medium and fry on each side for 4 minutes or until golden brown crust forms.
  3. Whisk aioli ingredients together and serve in a little side ramekin.

Preparation time: 10 minutes

Cooking time: 10 minutes

Number of servings: 7-8 fritters

I hope you enjoy these yummy fritters.

Irey xo

  1. Made these tonight! Very tasty although mine fell apart.. I’m guessing I didn’t dice the veggies enough and they were to big but none the less still taste yummy. I made mine was an avocado, lime and chilli flake sauce! :)

  2. Thank you so much for posting. I really enjoyed these. I didn’t have haloumi cheese so I used fresh mozzarella and they turned out great (5 Big fritters)

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  4. I made these for dinner tonight. Delicious! I left out the haloumi and i added fresh chilli. Quick, easy, and very tasty! Thanks!

  5. Followed this recipe tonight in an attempt to get my youngest (3yo) to eat broccoli… Happy to say he ate every bit! Just a note too, I used egg rings and they stayed together beautifully. We will be using this recipe again!

  6. Hi there,
    I made these fritters with and without cheese, and i actually prefer them without – you get a really nice veggie flavour coming through!

    Also worked well to bake them as patties (still browned nicely on the outside).

    Thanks for a great recipe!

  7. Made these for breakfast this morning, they were delish! May have gotten a little overexcited with the amount of veggies though as it seemed like there wasn’t quite enough batter to bind it all together, so I just added another egg and a wee bit more coconut flour. Had them with some yummy smoked crispy bacon and salad greens and it was almost like I was at Bill’s eating his corn fritters! My 18 month old daughter loved them with a dollop of yoghurt :)

  8. I made the fritters this morning but added left over roast lamb (chopped up finely) as well they were delicious!!!!!!! Thankyou :)

    1. Jas, that’s a sneaky little way of getting extra protein! I do it with bacon sometimes…because we all need a little more bacon ;)

  9. These sounds delicious! If I can’t get Halloumi cheese, could I just use regular sheep or goat cheese, or is there a replacement you recommend? So glad to have found your blog! I look forward to incorporating many of your recipes (I pinned a bunch!) into our meals. The 7 breakfasts post is my favorite so far. Thanks so much, from North Carolina. Looking forward to reading more!

    1. Hey Jenny, I think most harder sheep or goats feta type cheese can be used as well. Or even some grated Pecorino, which is a sheep milk Parmesan equivalent, will be quite nice.

  10. I have made these twice now and they are SOOOOO good. I dont have coconut flour (making that in the next day or so) so I used Bobs Red Mill Gluten Free baking flour mix, I just had to use a little more to get the consistency. I also didnt make the sauce but used a little hot sauce on them and they are fabulous! My kids even ate them with some ketchup! n Definitely a keeper! I feel like I can eat half the recipe and really not be damaging my whole day of calories. (the carb lover in me loves that the cauliflower tastes like potatoes haha)

  11. Made these for lunch today, Kids loved them what a winner, thanks so much for your great recipes and blog , I have finally found a great Paleo Australian blog, with food I would like to cook and eat. Thanks again.

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    1. Hi Christal, my contact details are in the right hand side on every page, just below the intro info. You can also find more info under About/Media PR Advertising. I’m about to launch a new version of the site so any ideas would be welcomed. Cheers,Irena

  13. I baked these in the oven at a high heat (230 deg celcius) for about 30 mins – it stays together this way… they do fall apart in the pan. That’s why I did my second batch in the oven. But great recipe!!

  14. Hi – these didn’t hold together quite as I expected, the mixture was really moist so I ended up more with cauli & broccoli crumbs – they tasted great but just didn’t look good. Any clues to what I may have done wrong?

    1. Hi Rebekah,

      They are quite fragile and even I found that I had to be quite careful when turning them over. Without being in the kitchen with you, I can think of these few reasons: 1) it could be that the cauliflower and broccoli were not diced finely enough so the pieces were too large and caused the breakage 2) ratio of eggs to vegetables, if say there were a little less vegetables and the eggs were larger than usual – that would make it more moist. I would test it with a bit more coconut flour and a more finely diced veggies. Also, when you fry them, make sure to wait until a brown crust forms on the bottom before turning over very carefully with a spatula. Basically, you want to wait until they are cooked half way up which would hold them in place better. I hope that helps.

      p.s. another reader tried to bake it as a loaf in the oven and it worked a treat for them. I will have to try that as well one day.


  15. i made these last night but doubled the recipe as i wanted some leftovers for lunches, i wasn’t sure if they were going to hold as patties to instead i just baked the mixture as a slice on some baking paper (180 for 20 minutes) and it turned out really well!

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